Food & Travel

A Memorable Ginger Broth

By Chris Ross, CNS

Many diners have become “obsessed” with Souplantation’s Asian Ginger Broth. Similar recipes found on the Internet don’t compare. The folks at Souplantation offer the lowdown.


4 tablespoons finely minced ginger
3 tablespoons finely minced garlic
2 tablespoons canola oil
6 tablespoons cornstarch
2 cups cold water
14 cups water
6 tablespoons vegetarian base

Yields approximately 1 gallon

Combine ginger, garlic and oil in a large pot and saute for 5 minutes. Add cornstarch and 2 cups cold water to pot and whisk to dissolve.

Add rest of water and vegetarian base to pot and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.

Garnish with any combination of the following items: sliced green onions, shredded carrots, chopped spinach, sliced mushrooms, wonton strips, cubed tofu.

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